Additional Information

Named for the vessel in which it is cooked, the terrine of foie gras is a classic in French cuisine. To make it, a whole raw lobe of foie gras is tucked into a terrine and essentially steamed in its own juices at a low temperature.

The result is an incredibly creamy, delicate bloc of foie gras, with a firm texture that can be easily sliced.

Our simple recipe includes salt, pepper, sugar and nothing else. With so few ingredients, there is nothing to distract from the rich, buttery taste of pure foie gras.

Just the facts

100% foie gras from Moulard ducks

No antibiotics, no hormones

Corn and soy diet

No additives or preservatives

Gluten free

Ships ready to serve and enjoy

Terrine container is BPA free

8 oz. is our signature oval terrine

1.5 lb. is a rectangular terrine

Product of the USA

For best taste, use within 3-5 days of receipt and/or by the expiration date on the package

Our foie gras is produced from Moulard ducks raised in a low-stress environment on 200 acres in the lush valley formed by the Hudson River of New York State. The ducks are never caged; instead they live free-range in deeply bedded barns with access to drinking water. Throughout their lives, they eat a whole-grain diet of corn, soy and fresh clean water. No hormones or antibiotics are ever used.

When the hand-feeding process begins, the ducks live in an open pen holding fewer than a dozen birds. They have room to stretch, open their wings, and group together, following their natural instincts as flock animals.

Our Hudson Valley farm manages all stages of production for superb quality control; they are recognized worldwide as a premier producer of foie gras and Moulard duck products.

This foie gras terrine makes a great appetizer when served on brioche or toast points with a sweet-tart jam or jelly such as prune, fig or apricot compote. Ariane recommends dipping a knife into hot water before slicing to get the cleanest cut.

A sweet wine such as Sauternes makes a natural and elegant pairing. Try this terrine as an ingredient in your favorite recipes that call for foie gras, whether a stuffing or salad. A balsamic vinegar and port reduction makes a perfect drizzle on a slice of this delectable foie gras terrine. Sprinkle a few grains of coarse fleur de sel to brighten all the flavors.

Our Foie Gras

Foie gras (fwah grah) is the fattened liver of a waterfowl (duck or goose), a natural phenomenon encouraged by a special hand-feeding process. D’Artagnan introduced domestically-farmed foie gras to the United States in 1985, and has been supplying the finest restaurants, stores and home cooks with a range of foie gras products ever since. Our prepared foie gras products are made according to traditional recipes, with no artificial ingredients or preservatives.

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